Imagine a sauce so vibrant and delicious that it transforms an ordinary meal into a culinary masterpiece. This Roasted Eggplant Cherry Tomato Sauce is not just a recipe—it's a journey of flavors that will transport your taste buds straight to the sun-drenched kitchens of Italy. With just a few simple ingredients and some clever roasting techniques, you'll create a sauce that's simultaneously rustic, elegant, and absolutely irresistible. Get ready to elevate your cooking game and impress everyone at your dining table!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant, diced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Wash the eggplant and cut it into uniform 1-inch cubes, ensuring even cooking. Pat the eggplant pieces dry with paper towels to help them roast crisp instead of steam.
- Halve the cherry tomatoes, keeping them roughly the same size for consistent roasting.
- In a large mixing bowl, combine diced eggplant, halved cherry tomatoes, and minced garlic. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with oil and seasonings.
- Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and prevent burning.
- Remove from oven when eggplant is golden brown and tomatoes are slightly charred and softened.
- Let the roasted vegetables cool for 5 minutes, then transfer to a serving dish.
- Garnish with freshly torn basil leaves just before serving to add a bright, aromatic finish.
- Serve hot as a sauce over pasta, as a side dish, or as a rustic topping for crusty bread.
Tips
- Pat your eggplant dry before roasting to ensure crispy, golden edges instead of soggy vegetables.
- Use a large, rimmed baking sheet to give vegetables enough space to roast, not steam.
- Cut vegetables into uniform sizes for even cooking.
- Don't be afraid to let your vegetables get some nice char—that's where the deep, complex flavors develop.
- Fresh basil is key—add it at the very end to preserve its bright, aromatic qualities.
- This sauce is incredibly versatile: use it over pasta, as a bruschetta topping, or even as a warm dip.
- For extra depth, consider adding a splash of balsamic vinegar before roasting or a sprinkle of red pepper flakes for heat.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 12g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
